Candy Cane Cookies - butter

Method

• Mix the butter, flour, and cream together to make a smooth dough.
• Divide the dough in two and add the red dye to one of the half. You can either knead with the food processor, or do it manually but I recommend the use of disposable gloves if you don't want to get red fingers!
• Refrigerate for about 1 hour.
• Preheat oven to 200 degrees Celsius.
• Pour some granulated sugar in a deep plate.
• On a floured countertop, roll out each dough to a thickness of 1/2 centimeter so they have the same shape.
• Overlap them.
• Cut strips of about 1.5 centimeters wide and 8 centimeters long.
• Turn them together so they twist, and form the curve of the cane.
• Rub them with granulated sugar.
• Place them on a baking tray covered with parchment paper.
• Bake for 10 minutes and put them into the plate with the caster sugar and let them cool on a rack .